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Lemony Sweet Potato Pie

Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware
Lemony Sweet Potato Pie Recipe photo by Taste of Home

Ingredients

  • 2 cups mashed sweet potatoes
  • 3 large eggs
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup sugar
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream

Directions

  1. Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell.
  2. Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 slice: 407 calories, 16g fat (8g saturated fat), 106mg cholesterol, 209mg sodium, 60g carbohydrate (37g sugars, 1g fiber), 6g protein.

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